Pasta with cheese, beetroot and truffle oil

2 servings

75 minutes

Pasta with cheese, beetroot, and truffle oil is a refined dish with Italian roots that combines tenderness and richness of flavors. Roasted beet adds a light sweetness and velvety texture to the pasta, contrasting with the creamy soft cheese. Truffle oil complements the composition with an exquisite aroma, turning the dish into a true gastronomic delight. It is the perfect choice for a special dinner or festive table that will impress guests with its elegance and harmony of flavors. Parsley adds freshness, completing the culinary symphony. It is recommended to serve with a glass of light white wine that highlights the depth of flavor nuances. This dish not only delights the palate but also captivates with its aesthetics, turning an ordinary meal into a small celebration.

Energy value per serving

• Calories: 840
• Proteins: 22.9g
• Fats: 19.1g
• Carbohydrates: 140.6g

Ingredients

• Paste: 360 g
• Beet: 1 pc
• Soft cheese: 100 g
• Milk: to taste
• Olive Truffle Oil: 10 g
• Parsley: 4 stem

Cooking steps

1. Wash the beetroot, wrap it in foil, and bake at 160 degrees for an hour. Let it cool and cut into cubes.

   Required ingredients:

   • Beet: 1 piece

2. Boil the pasta and mix it with cheese.

   Required ingredients:

   • Paste: 360 g
   • Soft cheese: 100 g
   • Milk:  to taste

3. Place beetroot on top of the pasta, sprinkle with parsley, and drizzle with truffle oil.

   Required ingredients:

   • Beet: 1 piece
   • Parsley: 4 stems
   • Olive Truffle Oil: 10 g